n n Preheat oven to 350 degrees Fn n Place the almonds on a baking sheet and bake for 8-10 minutes or until very lightly brown. n n Let cool and then chop.n n Reduce oven temperature to 300 degrees F and line a baking sheet with parchment paper.n n In a small bowl whisk the eggs with the vanilla and almond extracts and butter.n n In a large bowl whisk the flour with the sugar, baking powder and salt. n n Stir the chopped almonds in flour mixture.n n Then add the egg mixture and stir until a dough forms.n n Divide the dough in half, and on a lightly floured surface roll each half into a 7 inch (18 cm) log that is about 3 - 4 inches (8 - 10 cm) wide. n n Transfer logs to the prepared baking sheet and bake for about 35 minutes, or until firm to the touchn n Remove from oven and let cool on a wire rack for about 10 to 15 minutes.n n Transfer logs to a cutting board and, using a sharp knife, cut logs into slices about 1/4 - 1/2 inch (6-12 mm) thick on the diagonal. n n Place the slices of biscotti on the baking sheet and bake about 10-15 minutes, turn slices over, and bake for another 10-15 minutes or until firm Remove from oven and let cool.nn